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AssigneeThe Product Makers (Australia) Pty Ltd
InventorsShane MITCHELL, Barry KITCHEN, Gregor MACNAB, Julian NEOH, Matthew FLAVEL
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This application relates to polyphenol containing sugar cane extracts for improving or masking taste or mouthfeel of consumables containing a sugar substitute, low sugar consumables or reduced sugar consumables. The polyphenol containing sugar cane extracts can be used in methods for improving or masking the taste of consumables containing a sugar substitute, low sugar consumables or reduced sugar consumables by including an effective amount of a polyphenol containing sugar cane extract in the consumable. The polyphenol containing sugar cane extracts can also be used in compositions for improving or masking the taste of a sugar substitute by including an effective amount of a polyphenol containing sugar cane extract in the composition.
A method for improving or masking taste or mouthfeel of a consumable containing a sugar substitute, the method comprising including from about 0.01 wt % to about 10 wt % or about 0.01% v/v to about 10% v/v of an extract derived from sugar cane in the consumable, the extract comprising from about 10 catechin equivalent (CE) g/L to about 50 CE g/L of polyphenols or from about 100 CE mg/g to about 500 CE mg/g of polyphenols.
A method for improving or masking taste or mouthfeel of a low sugar or reduced sugar consumable, the method comprising including from about 0.01 wt % to about 10 wt % or about 0.01% v/v to about 10% v/v of an extract derived from sugar cane in the consumable, the extract comprising from about 10 catechin equivalent (CE) g/L to about 50 CE g/L of polyphenols or from about 100 CE mg/g to about 500 CE mg/g of polyphenols.
A composition comprising a sugar substitute and a constituent to improve or mask taste or mouthfeel of the sugar substitute, wherein the constituent comprises an extract derived from sugar cane comprising about 10 CE g/L to about 50 CE g/L of polyphenols or from about 100 CE mg/g to about 500 CE mg/g of polyphenols, wherein the constituent contains from about 0.01 wt % to about 10 wt % or about 0.01% v/v to about 10% v/v of the extract derived from sugar cane.
A taste or mouthfeel improving or masking agent, wherein the agent is an extract derived from sugar cane comprising about 10 CE g/L to about 50 CE g/L of polyphenols or from about 100 CE mg/g to about 500 CE mg/g of polyphenols.
Dependencies are inferred from the claim text.